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Big Bang Tofu

Big Bang Tofu

The quick and easy sauce in this recipe is made with just three ingredients, but it provides a big bang of flavor as a coating for the lightly fried tofu. When making the sauce, mix in the sriracha a little at a time and taste as go, to be sure turns out at the heat level you prefer. I like to serve this Big Bang Tofu over rice or quinoa with sautéed greens on the side. The sauce also makes a great dip for roasted cauliflower florets.


Big Bang Tofu

Yields 4 servings
Author Robin Robertson


  • 1/3 cup Asian sweet chili sauce
  • 1/3 cup vegan mayonnaise (I like Just Mayo)
  • 1 to 2 tablespoons sriracha sauce
  • 14 to 16 ounces extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch
  • Salt and freshly ground black pepper
  • 1 tablespoon safflower oil or other neutral oil


  1. In a small bowl, combine the chili sauce, mayonnaise, and sriracha. Mix well until thoroughly blended. Set aside.
  2. Cut the tofu into 1/2-inch dice and place in a bowl. Sprinkle with the cornstarch and salt and pepper to taste and toss to coat the tofu.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and stir-fry until golden brown, about 8 minutes. Toss the tofu with the reserved sauce and serve hot.

Recipe Notes

More Quick Fix VeganRecipe from MORE Quick-Fix Vegan by Robin Robertson © 2014, Andrews McMeel Publishing.

{ 2 comments… add one }

  • Brandon April 13, 2018, 1:43 pm

    This recipe is a favorite among my carnivorous friends. Several of them ask for it specifically when they come to visit. Thank you for giving a Mississippi vegan some social food. We eat a lot of animals down here, which usually counts me out. It’s nice to have a few recipes that make people excited to come to my dinner.

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